A popular heritage variety which is easy to grow producing good looking, tasty and sweet compact deep red cabbage heads. The colourful vitamin rich heads can be served either cooked or raw in salads (great for coleslaw).
Red Drumhead is renowned for holding both its flavour and colour when cooked or pickled.
|When to sow
|Sow successionally from late Feb to early May. Early sowings should be under a cloche, in a propagator on a windowsill or in a greenhouse.
|Where to sow
|Sow seed thinly in a prepared seed bed in shallow drills 1.5cm (3/4") deep. Keep well watered. Once the seeds have germinated, thin the seedlings to 8cm (3in) between each plant ensuring they are planted firm in the soil.
|What to do Next
|When the seedlings are between 6 and 8cm high ( 2.5 to 3in) high they are ready for transplanting to their final growing site. Water well the day before transplanting. Plant firmly around 30cm apart and 30cm between rows. Draw earth up around the base of each stem and 'firm in' to improve the plants stability.
|From early September to the end of December.
|Cover young plants with a protective netting or fleece to prevent attack from birds and insects. Place a collar around the stem of each plant to prevent cabbage root fly attacks.
|Mint: Useful against Cabbage White Butterflies, Aphids and Flea Beetles.
|Excellent source of vitamins K, C and B, Manganese and Potassium. Low in calories. The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is six to eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around — a great addition to a healthy way of eating.
|Red cabbage brightens up most dishes. It can be used in coleslaw or salads and pickled or braised. Lock in the colour by adding a touch of vinegar when cooking red cabbage in water and try not to over boil.
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